ACS food science & technology最新文献_第8页

Ferulic Acid-in-CD-MOF-1 and Natamycin Nanocapsules as a Dual-Functional System for Antioxidant and Antifungal Litchi Preservation 阿魏酸- cd - mof -1和纳他霉素纳米胶囊作为抗氧化和抗真菌双重功能体系保存荔枝

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-07 DOI: 10.1021/acsfoodscitech.6c00499

Wanjun He, Danyu Lv, Qingxiao Wu, Huanyu Xu, Yongguang Guan, Xin-An Zeng

{"title":"Ferulic Acid-in-CD-MOF-1 and Natamycin Nanocapsules as a Dual-Functional System for Antioxidant and Antifungal Litchi Preservation","authors":"Wanjun He, Danyu Lv, Qingxiao Wu, Huanyu Xu, Yongguang Guan, Xin-An Zeng","doi":"10.1021/acsfoodscitech.6c00499","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00499","url":null,"abstract":"Litchi(L. chinensis Sonn.) is aperishable fruit that is vulnerable to oxidative browning and fungalinfection. Herein, ferulic acid and natamycin were chosen as the antioxidantand antimycotic agents, respectively. To improve their water solubility,we used CD-MOF-1 to encapsulate ferulic acid. Meanwhile, natamycinwas encapsulated with gum arabic and pullulan. The most homogeneousand stable natamycin nanocapsules were fabricated through stirring0.5 mg/mL natamycin using 2.5% (w/v) gum arabic-pullulan (1:1, w/w,1.25% each) in water. The main encapsulation mechanisms of ferulicacid and natamycin were electrostatic interactions between the carboxylgroups of ferulic acid and K+ ions from CD-MOF-1 and hydrophobicinteractions between the macrocyclic lactone ring of natamycin andthe protein part of gum arabic, respectively. In addition, pullulanwas indispensable for stabilizing natamycin. The antioxidant and antifungalcomposite sol presented 99.85% oxidation inhibition and 79.06% mycelialgrowth inhibition and effectively delayed the oxidative browning andfungal decay on litchi pericarps.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2570–2583"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Prospects for the Application of Optical Probes for Detecting Senescent Cells in Research into Natural Anti-Aging Substances: A Review 光学探针检测衰老细胞在天然抗衰老物质研究中的应用前景

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-08-10 DOI: 10.1021/acsfoodscitech.6c00442

Yu Cheng, Yi Jia, Liyi Zhou

{"title":"The Prospects for the Application of Optical Probes for Detecting Senescent Cells in Research into Natural Anti-Aging Substances: A Review","authors":"Yu Cheng, Yi Jia, Liyi Zhou","doi":"10.1021/acsfoodscitech.6c00442","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00442","url":null,"abstract":"With the intensification of population aging and therising incidenceof chronic diseases posing significant threats to health and longevity,interventions targeting the regulation of aging have garnered increasingattention. Consequently, the development of natural edible substancespossessing antiaging properties has become a prominent focus in foodresearch. To meet this demand, the creation of novel visualizationassessment methods is paramount. Compared to the limitations of traditionaltechniques, optical probes offer exceptional visualization and real-timemonitoring capabilities for evaluating the antiaging characteristicsof natural edible substances. This study first delineates the characteristicsof aging, common biomarkers, and the classification and applicationdomains of optical probe materials. It subsequently evaluates theproperties, application scenarios, advantages, and limitations ofcommonly used optical probes for detecting senescent cells. Finally,it summarizes and discusses future development directions for opticalprobes in assessing the efficacy of antiaging foods, aiming to introduceadvanced detection tools to the field of food science and providea reference for developing methods to validate the efficacy of antiagingfoods in the future.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2208–2223"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Chitosan Coating for Improving Quality and Extending the Postharvest Shelf Life of Lychees 壳聚糖包衣对荔枝品质的改善及采后保质期的延长

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-10 DOI: 10.1021/acsfoodscitech.6c00503

Luísa Santos Gonçalves, Marcelo de Souza Silva, Gabriel Maluf Napoleão, Caroline Pardine Cardoso, Magali Leonel, Felipe Rezende de Moura Ribeiro, Clara Chalita-Martins, Marco Antonio Tecchio, Sarita Leonel

{"title":"Chitosan Coating for Improving Quality and Extending the Postharvest Shelf Life of Lychees","authors":"Luísa Santos Gonçalves, Marcelo de Souza Silva, Gabriel Maluf Napoleão, Caroline Pardine Cardoso, Magali Leonel, Felipe Rezende de Moura Ribeiro, Clara Chalita-Martins, Marco Antonio Tecchio, Sarita Leonel","doi":"10.1021/acsfoodscitech.6c00503","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00503","url":null,"abstract":"Postharvest losses are a challenge for the lychee industry.Strategiesare needed to extend storage times while maintaining quality. A chitosan-basedcoating has been shown to reduce gas exchange and water loss, therebyextending shelf life. This study investigated whether applying differentconcentrations of chitosan could improve the quality and shelf lifeof “Bengal” lychees. The experiment was conducted usinga randomized split-plot design. The treatments were: 0% chitosan (control);0.25, 0.50, 0.75, and 1.0%. The fruits were stored in biochemicaloxygen demand (BOD) incubators at 2 ± 3 °C and 85 ±5% relative humidity. Assessments were carried out at 0, 3, 6, 9,12, 15, and 18 days of cold storage. The following indicators wereassessed: weight loss; pH; soluble solids; titratable acidity; ripenessindex; ascorbic acid; fruit firmness; color; browning index; and fruitdecay. A concentration of 0.50% maintained the color of the fruit,preventing browning and decay, and preserving quality and extendingthe shelf life by up to 9 days during cold storage. The control treatmentincreased browning and fruit decay from the third day of storage onward.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2584–2595"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Occurrence, Characteristics, and Exposure Assessment of Microplastics in Commercial Dairy Products 商业乳制品中微塑料的发生、特征和暴露评估

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-21 DOI: 10.1021/acsfoodscitech.6c00532

Qingrun Liu, Tianyi Song, Lin Jiang, Yilong Zhang, Zitian Liu, Zhe Chen, Weirong Yao

引用次数: 0

Chitosan Aerogels Loaded with Black Bean Peptides and Phenolics Modulate Oxidative and Inflammatory Markers after Microbial Fermentation In Vitro 负载黑豆肽和酚类物质的壳聚糖气凝胶在体外微生物发酵后对氧化和炎症标志物的调节

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-27 DOI: 10.1021/acsfoodscitech.6c00253

Arturo Alfaro-Diaz, Gustavo Castillo -Herrera, Julisa López Ramirez, Rocio Campos-Vega, Diego Luna-Vital, Montserrat Alcazar-Valle, Luis Mojica

{"title":"Chitosan Aerogels Loaded with Black Bean Peptides and Phenolics Modulate Oxidative and Inflammatory Markers after Microbial Fermentation In Vitro","authors":"Arturo Alfaro-Diaz, Gustavo Castillo -Herrera, Julisa López Ramirez, Rocio Campos-Vega, Diego Luna-Vital, Montserrat Alcazar-Valle, Luis Mojica","doi":"10.1021/acsfoodscitech.6c00253","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00253","url":null,"abstract":"The nondigestible fraction of food-grade bioactive carriersloadedwith bioactive compounds may reach the colon and become availablefor microbial fermentation. This in vitro study assessed the gastrointestinalbioaccessibility and antioxidant and anti-inflammatory potential ofpeptide-functionalized chitosan aerogels impregnated with an anthocyanin-richextract (ARE). Chitosan-based aerogels (Aero-Q) were functionalizedwith black bean protein hydrolysates (Aero-P), and Aero-P was alsoimpregnated with ARE (Aero-A) through wet impregnation. Aerogels achievehigh impregnation efficiencies of total anthocyanins (83.4–99.1%)and total phenolics (41.9–87.5%). Simulated gastrointestinaldigestion revealed that anthocyanins showed low colonic bioaccessibility(0.05%). However, microbial fermentation of the nondigestible fractionof functionalized chitosan aerogels significantly elicited an anti-inflammatoryresponse in RAW 264.7 macrophages, by reducing intracellular reactiveoxygen species (62.0–105.1%), nitric oxide levels (17.3–59.1%),and TNF-α, COX-2, and iNOS expression. Peptide-functionalizedchitosan aerogels could preserve black bean bioactives within thenondigestible fraction, allowing fermentation-derived products tomodulate oxidative and inflammatory markers in vitro.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2303–2314"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Potent IgE-Mediated Allergenic Reduction in Human Serum by Casein–Polyphenol Conjugates Makes Personalized Oral Immunotherapy Credible 酪蛋白-多酚缀合物在人血清中有效的ige介导的致敏性降低使个性化口服免疫治疗可信

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-29 DOI: 10.1021/acsfoodscitech.6c00400

M. Victoria Gil, Nuria Fernández-Rivera, Gloria Gutiérrez-Díaz, Jorge Parrón-Ballesteros, Carlos Pastor-Vargas, Diana Betancor, Carlos Nieto, Pedro Cintas

{"title":"Potent IgE-Mediated Allergenic Reduction in Human Serum by Casein–Polyphenol Conjugates Makes Personalized Oral Immunotherapy Credible","authors":"M. Victoria Gil, Nuria Fernández-Rivera, Gloria Gutiérrez-Díaz, Jorge Parrón-Ballesteros, Carlos Pastor-Vargas, Diana Betancor, Carlos Nieto, Pedro Cintas","doi":"10.1021/acsfoodscitech.6c00400","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00400","url":null,"abstract":"This study describesa potent hypoallergenic casein–polyphenolformula based on preclinical assays of serum samples from patientsallergic to cow’s milk proteins. Despite some variability amongpatients, results showed a significant IgE-binding reduction. Thisproof of concept indicates the reliability of altering the nativestructure and potential epitopes of allergens by natural polyphenols,consistent with previous studies monitoring amide bonding by vibrationalspectroscopy. Structural predictions, binding pocket scouting, andmolecular docking were used to explore the nature of the binding betweenpolyphenols and casein isoforms. In silico modelingidentified the interaction of polyphenol–protein hybrids withIgE-binding epitopes in α-S1, α-S2, and β-caseins, albeit only one in κ-casein, which providesa molecular basis for the clinically observed hypoallergenicity. Overall,preclinical analysis holds promise for oral immunotherapy to end foodsensitivity and reduce the risk of life-threatening anaphylaxis. Parallelbioassays, however, with β-lactoglobulin, another cow’smilk allergen, afforded promising results.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2455–2471"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Porous Calcium Carbonate-Encapsulated Oregano Essential Oil-Reinforced Poly(vinyl alcohol) Film for Active Strawberry Packaging 多孔碳酸钙包封牛至精油增强聚乙烯醇活性草莓包装膜

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-30 DOI: 10.1021/acsfoodscitech.6c00547

Qi Chen, Xueyi Liu, Douxin Xiao, Alideertu Dong

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Fermented Stevia Products: Biotransformation and Pharmaceutical Potential 甜叶菊发酵产品：生物转化和制药潜力

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ACS food science & technology Pub Date : 2026-08-21 Epub Date: 2026-07-15 DOI: 10.1021/acsfoodscitech.6c00376

Piyali Devroy, Dhrubajyoti Borah, Asis Bala

{"title":"Fermented Stevia Products: Biotransformation and Pharmaceutical Potential","authors":"Piyali Devroy, Dhrubajyoti Borah, Asis Bala","doi":"10.1021/acsfoodscitech.6c00376","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00376","url":null,"abstract":"Stevia rebaudiana (Bertoni) is well-knownforits sweet compounds, the steviol glycosides, which are used as natural,noncaloric sweeteners. Fermentation processes can enhance or createcompounds, particularly through the microbial biotransformation ofleaves or extracts using lactic acid bacteria (LAB). Fermentationachieves 85–100% conversion of stevioside to higher-value rebaudiosideforms within 24–72 h depending on LAB strain. This processproduces modified metabolites with improved bioactivity, includingrecombinant microbial synthesis of specific glycosides such as RebaudiosideM. The pharmaceutical applications of fermented stevia products aresignificant, with IC50 values of 119.1 μg/mL for pancreaticcancer cells and 189.6 μg/mL for nonfermented extracts, andfermented products exhibit 2.5–3.5 times enhanced anticanceractivity accompanied by antimicrobial, antioxidant, and other therapeuticeffects. The safety of stevia is also notable, with it being designatedas Generally Recognized as Safe. This review compiles existing dataon stevia fermentation and highlights gaps in clinical applications,emphasizing potential research opportunities in oncology and infectiousdiseases.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":"2200–2207"},"PeriodicalIF":3.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Microwave-Assisted Glycerol-Based Extraction of Bioactive Compounds from Defatted Hass Avocado Cake: Process Optimization, Chemical Characterization, and Sustainability Assessment 微波辅助甘油萃取脱脂哈斯牛油果蛋糕中的生物活性化合物：工艺优化、化学表征和可持续性评估

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ACS food science & technology Pub Date : 2026-08-11 DOI: 10.1021/acsfoodscitech.6c00678

Luane Souza Silva Lage, Beatriz Pereira de Freitas, Carolline Margot Albanez Lorentino, Thayssa da Silva Ferreira Fagundes, André Luis Souza dos Santos, Davyson de Lima Moreira, Eliane Przytyk Jung, Suely Pereira Freitas, Leilson de Oliveira Ribeiro

{"title":"Microwave-Assisted Glycerol-Based Extraction of Bioactive Compounds from Defatted Hass Avocado Cake: Process Optimization, Chemical Characterization, and Sustainability Assessment","authors":"Luane Souza Silva Lage, Beatriz Pereira de Freitas, Carolline Margot Albanez Lorentino, Thayssa da Silva Ferreira Fagundes, André Luis Souza dos Santos, Davyson de Lima Moreira, Eliane Przytyk Jung, Suely Pereira Freitas, Leilson de Oliveira Ribeiro","doi":"10.1021/acsfoodscitech.6c00678","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00678","url":null,"abstract":"Avocado processinggenerates substantial agro-industrial residueswith potential as sources of bioactive compounds. This study investigateddefatted cake obtained from continuous-press oil extraction of Hassavocado pulp and peel as a feedstock for bioactive recovery. Microwave-assistedextraction using glycerol as a solvent was optimized through experimentaldesign by varying glycerol concentration (40–90%), temperature(70–170 °C), and extraction time (7–23 min). Optimalconditions (170 °C, 70% glycerol, 7 min) produced significantlyhigher total phenolic content and antioxidant capacity than conventionalextraction (p < 0.05). UPLC-HRMS/MS analysis enabledthe putative identification of 55 compounds. Toxicity assessment using Galleria mellonella indicated low toxicity at 1033mg GAE L–1. Sustainability evaluation using thePath2Green metric yielded a score of 0.595, demonstrating favorableenvironmental performance. These results highlight microwave-assistedglycerol-based extraction as an efficient and sustainable strategyfor avocado byproduct valorization.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":""},"PeriodicalIF":3.0,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148769637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Crystallographic Characterization of Six Food Waxes 六种食品蜡的晶体学表征

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ACS food science & technology Pub Date : 2026-08-06 DOI: 10.1021/acsfoodscitech.6c00258

Sebastian Mannweiler, Pia Schweizer, Hanna Salminen, Jochen Weiss

引用次数: 0